1 00:00:00,160 --> 00:00:02,440 Welcome to the Under Season BBQ show. 2 00:00:02,440 --> 00:00:06,360 The show where two very uneducated, overweight men drool 3 00:00:06,360 --> 00:00:09,400 over everyone else's cooks and talk like they think they know 4 00:00:09,400 --> 00:00:11,080 what they're on about. Right. 5 00:00:11,080 --> 00:00:14,120 If you like BBQ, if you like live fire cooking, you've come 6 00:00:14,120 --> 00:00:16,760 to the right place. Yeah, and we talk a lot of shit, 7 00:00:16,760 --> 00:00:19,240 so let's go. Ronnie, let's see who's doing 8 00:00:19,240 --> 00:00:21,080 this week's intro. Let's go, baby. 9 00:00:21,480 --> 00:00:25,760 Hey, what's going on guys? It's Ben AKA Sanskuth here in 10 00:00:25,760 --> 00:00:30,120 Houston, TX and you're watching the one and only Jay and Si on 11 00:00:30,120 --> 00:00:33,160 the under season BBQ show. Let's go. 12 00:00:34,280 --> 00:00:37,800 Yeah, you are welcome. All right, it's very cool and 13 00:00:37,800 --> 00:00:39,360 calm and collect. Benjamin Ryan. 14 00:00:39,360 --> 00:00:41,960 Nothing like us. All right, so we featured his 15 00:00:41,960 --> 00:00:45,080 barbecue and his tattoo on the show a few weeks ago, and, well, 16 00:00:45,080 --> 00:00:47,840 when I went looking, he's got another tattoo, and this one is 17 00:00:47,840 --> 00:00:50,280 pretty cool too. Yeah, sick little American 18 00:00:50,280 --> 00:00:54,440 traditional one there of our tombstone with it's just BBQ. 19 00:00:54,560 --> 00:00:57,000 I think a few people in competition BBQ could do with 20 00:00:57,000 --> 00:00:59,520 getting that tattoo. Yeah, a lot of them symbolically 21 00:00:59,520 --> 00:01:02,480 will take it to the grave. All right, what is in this 22 00:01:02,480 --> 00:01:03,200 episode? What have? 23 00:01:03,200 --> 00:01:05,440 People got to. Look forward to in this episode. 24 00:01:06,920 --> 00:01:10,080 Superman has got himself a BBQ pit. 25 00:01:10,600 --> 00:01:13,480 OK. We're also visiting Burger Wars 26 00:01:13,720 --> 00:01:16,880 round two and we're gonna do a bit of smoke ring talk. 27 00:01:17,640 --> 00:01:19,200 Gonna get deep. It's gonna get deep. 28 00:01:19,240 --> 00:01:22,520 And on the topic of burgers, we're gonna delve into that on 29 00:01:22,520 --> 00:01:24,440 the menu too, so stick around for that. 30 00:01:24,640 --> 00:01:27,720 Alright, so buckle up, we're gonna talk a lot about BBQ for 31 00:01:27,720 --> 00:01:30,280 the next what, 30-40 minutes? And then you're gonna cook at 32 00:01:30,280 --> 00:01:31,840 the end. Yeah, bloody oath, mate. 33 00:01:31,880 --> 00:01:35,440 Let's get into this episode. This is our dishes of the week 34 00:01:35,440 --> 00:01:38,680 and this was sent in to us by the pit specialist and he has 35 00:01:38,680 --> 00:01:41,840 blown up on Reddit. Hell yeah he has. 36 00:01:42,000 --> 00:01:45,360 So he's an army vet, a BBQ purist and he's sharing real 37 00:01:45,360 --> 00:01:47,880 cooks and real flavours and he says check this out. 38 00:01:47,880 --> 00:01:51,440 I did this for America's 250 year anniversary. 39 00:01:51,480 --> 00:01:54,440 Hell yeah, they pork belly burnt ends there, you reckon? 40 00:01:54,600 --> 00:01:57,840 Well, I think he's done the pork belly bites, but he's actually 41 00:01:57,840 --> 00:02:00,440 made them in the shape of 250. Yeah, cool. 42 00:02:00,440 --> 00:02:03,760 So that's what, 250 years of independence, right? 43 00:02:03,760 --> 00:02:05,920 Correct, I think before they kicked the British out. 44 00:02:06,080 --> 00:02:09,520 OK, gone get out of me country. Right, so it looks like he's 45 00:02:09,520 --> 00:02:12,360 cooked himself up some beautiful looking pork belly in the 46 00:02:12,360 --> 00:02:14,360 smoker. He's got a bit of nice seasoning 47 00:02:14,360 --> 00:02:15,320 on it. He does. 48 00:02:15,320 --> 00:02:19,840 He's got the patriotic Thermo pen there reading a good 180F 49 00:02:19,840 --> 00:02:22,720 internal. So after that he used a homemade 50 00:02:22,760 --> 00:02:25,480 mustard sauce which he then covered the pork belly in. 51 00:02:25,480 --> 00:02:28,480 And I asked him for the recipe but he said it's an old family 52 00:02:28,480 --> 00:02:30,360 recipe. But the biggest tip I can give 53 00:02:30,360 --> 00:02:34,000 you is to keep it simple. Use regular yellow mustard, not 54 00:02:34,000 --> 00:02:36,000 all the fancy stuff. Yeah, right. 55 00:02:36,320 --> 00:02:39,720 That does not give us any clues on how to make it. 56 00:02:39,760 --> 00:02:42,400 Thanks bro, but this is it. This is the final product. 57 00:02:42,400 --> 00:02:44,960 Every time he posts on Reddit he gets a lot of feedback. 58 00:02:44,960 --> 00:02:48,760 He's one of the top 1% of posters on a lot of the BBQ 59 00:02:48,760 --> 00:02:52,040 communities on Reddit. He has 11,000 followers on 60 00:02:52,040 --> 00:02:54,600 TikTok but guess how many followers he has on Instagram? 61 00:02:54,680 --> 00:02:57,840 429. Geez, let's get those numbers 62 00:02:57,840 --> 00:02:59,560 up. Come on, show the brother some 63 00:02:59,560 --> 00:03:01,280 love. So we need to bump those numbers 64 00:03:01,280 --> 00:03:03,320 up. Go and give him a follow the pit 65 00:03:03,320 --> 00:03:08,120 specialist and a very belated happy 250th birthday America. 66 00:03:08,440 --> 00:03:09,960 The Pit specialist has done you proud. 67 00:03:10,080 --> 00:03:13,040 Hell yeah, America. Happy Birthday, America. 68 00:03:13,800 --> 00:03:18,080 All right, fuck, here we go. Every single man in the dog, 69 00:03:18,080 --> 00:03:20,200 including my wife, sent me into US. 70 00:03:20,200 --> 00:03:22,320 Half the BBQ world. What are we looking at here? 71 00:03:22,960 --> 00:03:25,640 We are looking at some some pulled beef by the look of it, 72 00:03:25,800 --> 00:03:29,040 but it's not about what it is, it's about who cooked it but it. 73 00:03:29,040 --> 00:03:30,560 Doesn't even look bad. It looks pretty good. 74 00:03:30,560 --> 00:03:33,120 It looks pretty damn good. How good's that smoke ring? 75 00:03:33,160 --> 00:03:36,920 All right, so it was posted by Henry Cavill and hand on heart, 76 00:03:37,160 --> 00:03:38,680 I had no fucking idea who he was. 77 00:03:38,680 --> 00:03:40,760 This. Guy didn't know who Henry Cavill 78 00:03:40,760 --> 00:03:43,000 was. I'm not a Superman fan and when 79 00:03:43,000 --> 00:03:47,400 I saw this photo I had 2.3 million likes, not views. 80 00:03:47,400 --> 00:03:49,880 Fucking likes nearly fell off my chair. 81 00:03:49,960 --> 00:03:52,280 He's done a lot more than just Superman though. 82 00:03:52,280 --> 00:03:55,920 I mean my first experience of him was in The Witcher which is 83 00:03:55,920 --> 00:03:58,200 a Netflix series. OK, I didn't watch. 84 00:03:58,440 --> 00:04:01,360 It a lot of heterosexual men have got a hard on for him 85 00:04:01,360 --> 00:04:04,680 because he's a very proud gamer. He's basically said that 86 00:04:04,680 --> 00:04:09,400 sometimes he'd rather just stay home and play video games than 87 00:04:09,400 --> 00:04:12,240 do the Superman thing. Well, now he's watching BBQ 88 00:04:12,240 --> 00:04:13,880 cook. Now he's watching the under 89 00:04:13,880 --> 00:04:16,360 season BBQ show I hope. So he said. 90 00:04:16,360 --> 00:04:19,560 I took my new toy for a 10 test run yesterday using this beast. 91 00:04:19,560 --> 00:04:22,520 It's my first time offset smoking so I had quite the 92 00:04:22,520 --> 00:04:25,120 learning curve. So he did a rump roast for 93 00:04:25,120 --> 00:04:28,000 pulled beef. It was oak smoked black rub 94 00:04:28,200 --> 00:04:31,280 wrapped in foil and he pushed past the stall with beef stock 95 00:04:31,280 --> 00:04:34,040 in a tray. Had his maiden cook on his 96 00:04:34,040 --> 00:04:38,240 beautiful new leviathan pit. So he says offset smoking. 97 00:04:38,240 --> 00:04:41,280 So much fun, really have to tend the fire the whole day for this 98 00:04:41,280 --> 00:04:43,840 12 hours of cooking. I wasn't even drinking beer 99 00:04:43,840 --> 00:04:45,880 throughout. He says I'll do better next time 100 00:04:45,880 --> 00:04:47,600 as well and he's done a decent job. 101 00:04:47,840 --> 00:04:49,520 He has. He's found one of those very 102 00:04:49,520 --> 00:04:52,200 rare sunny days in balmy old England, too. 103 00:04:52,360 --> 00:04:55,080 So you picked it, This pit that he bought, That's a leviathan. 104 00:04:55,080 --> 00:04:58,960 Yeah, they are very, very one-of-a-kind, these things, I 105 00:04:58,960 --> 00:05:00,840 reckon. So Dan Layton, the head 106 00:05:00,840 --> 00:05:04,240 fabricator from Leviathan Pits, reached out to us and he built 107 00:05:04,240 --> 00:05:05,960 this thing and it's called the Terraton. 108 00:05:06,080 --> 00:05:08,600 Terraton. And it's constructed of 10 109 00:05:08,600 --> 00:05:12,520 millimetre steel with a fully ceramic fibre insulated firebox. 110 00:05:12,640 --> 00:05:16,040 That's some fucking thickness. Look how big it is too. 111 00:05:16,080 --> 00:05:18,800 The girth monster. So it has 2 stainless steel 112 00:05:18,800 --> 00:05:22,240 cooking racks in the main cook chamber and one in the firebox, 113 00:05:22,240 --> 00:05:25,800 and the firebox also has an 8 millimetre thick steel plancha 114 00:05:25,800 --> 00:05:26,760 plate. Yeah, cool. 115 00:05:26,760 --> 00:05:29,120 So that's that little trapdoor here. 116 00:05:29,120 --> 00:05:32,280 You can lift it up and you got yourself a you can grill a flat 117 00:05:32,280 --> 00:05:33,080 grill. Correct. 118 00:05:33,080 --> 00:05:35,880 Sick. All in all, it came in at 1.6 119 00:05:35,960 --> 00:05:37,440 tonnes. Fucking hell. 120 00:05:37,440 --> 00:05:39,680 Oh well, Henry will just fucking wheel that round. 121 00:05:39,680 --> 00:05:43,000 He could. Probably lift it so he says. 122 00:05:43,000 --> 00:05:45,960 When they told me it was for Henry Cavill I thought he was 123 00:05:45,960 --> 00:05:49,560 pulling my piss up. His words, not mine, but 124 00:05:49,560 --> 00:05:50,880 appropriate. He said. 125 00:05:50,880 --> 00:05:53,920 We delivered it personally and spent around 4 hours in his 126 00:05:53,920 --> 00:05:55,920 garden talking spokers and having a laugh. 127 00:05:55,920 --> 00:05:57,160 Sick. That's cool. 128 00:05:57,160 --> 00:05:59,800 That's real cool. So Henry and his other half, I 129 00:05:59,800 --> 00:06:02,880 think her name is Natalie, he says, are the most genuine, 130 00:06:02,880 --> 00:06:05,560 lovely people we have met. We wish them nothing but the 131 00:06:05,560 --> 00:06:10,360 best on their smoking journey. Yeah, this pit has also struck 132 00:06:10,360 --> 00:06:13,440 the heartstrings of the gaming community, too. 133 00:06:13,440 --> 00:06:17,480 So Leviathan, they also reached out to us and they wanted us to 134 00:06:17,480 --> 00:06:20,480 mention a few little special touches that you've just touched 135 00:06:20,480 --> 00:06:23,160 on there. It features 1/2 inch chain and 136 00:06:23,160 --> 00:06:26,400 sprocket and a custom torsion spring set up for the door 137 00:06:26,400 --> 00:06:28,320 hinge. You're cool, pretty unique. 138 00:06:28,320 --> 00:06:31,600 Super unique. They also added a special short 139 00:06:31,600 --> 00:06:34,240 logo onto the side of the pit. Now they didn't tell him. 140 00:06:34,240 --> 00:06:37,200 Do you know what that is? I didn't know, but I've been 141 00:06:37,200 --> 00:06:41,080 shared a few reels on Instagram from a few guys in the Warcraft 142 00:06:41,080 --> 00:06:45,160 community going absolutely nuts. And what's the name of it 'cause 143 00:06:45,160 --> 00:06:47,560 I can't pronounce it? Adeptus Custodus. 144 00:06:47,560 --> 00:06:52,000 Alright, so they put that logo. Fucking gamers hate us now mate, 145 00:06:52,160 --> 00:06:53,720 we've butchered their mother tongue. 146 00:06:53,840 --> 00:06:57,520 So apparently they found out that he likes gaming, they found 147 00:06:57,520 --> 00:07:00,160 out he likes this particular game, and they put that logo on 148 00:07:00,160 --> 00:07:01,760 the pit without telling him. And he loved. 149 00:07:01,960 --> 00:07:03,640 Sick. So it's pretty cool and a lot of 150 00:07:03,640 --> 00:07:04,960 people in the comments have noticed. 151 00:07:04,960 --> 00:07:06,960 It bloody oath they have. What a legend. 152 00:07:07,080 --> 00:07:10,080 All right, so it turns out that Superman has good taste in pits 153 00:07:10,080 --> 00:07:13,160 and food. 2.3 million likes I thought. 154 00:07:13,320 --> 00:07:15,560 You were going to say £2.3 million. 155 00:07:16,360 --> 00:07:17,560 Well, it looks like it's worth that. 156 00:07:17,680 --> 00:07:20,480 Bloody oath, it's got 6 fucking temperature gauges mate. 157 00:07:20,960 --> 00:07:23,480 Alright, so I didn't know who he was, but guess what my fucking 158 00:07:23,480 --> 00:07:26,840 wife did? Yeah, well, I'm pretty sure my 159 00:07:26,840 --> 00:07:28,920 wife is a follower. So she probably knew about this 160 00:07:28,920 --> 00:07:32,040 before you. Nah, our DMS blew up over this 161 00:07:32,040 --> 00:07:33,560 one. Oh look, there's one of them 162 00:07:33,560 --> 00:07:36,560 things Jay talks about, them things on the wheels that cook 163 00:07:36,560 --> 00:07:38,200 the meat. Next to that really hot guy. 164 00:07:38,200 --> 00:07:40,440 Next to the hot guy. Move out of the way, smoker. 165 00:07:40,440 --> 00:07:43,160 I want to see the hot man. All right, so moving on. 166 00:07:43,160 --> 00:07:45,320 That was really cool. Congratulations for getting into 167 00:07:45,320 --> 00:07:47,520 barbecue and also sharing it too because we think it's pretty 168 00:07:47,520 --> 00:07:49,600 cool fucking hobby too. Bloody oath we do. 169 00:07:49,600 --> 00:07:53,360 I mean, we've dedicated our entire existence around it 170 00:07:53,360 --> 00:07:56,080 lately, so welcome. OK, next. 171 00:07:56,080 --> 00:07:59,760 This photo was posted by Marcus Bowden on the Country Wood Smoke 172 00:07:59,800 --> 00:08:01,080 Facebook group. Yum. 173 00:08:01,120 --> 00:08:02,440 Looks good. Looks real good. 174 00:08:02,640 --> 00:08:05,680 So he says great to see Captain's BBQ smashing out some 175 00:08:05,680 --> 00:08:08,280 delicious BBQ at the Rock and Ribs Festival. 176 00:08:08,280 --> 00:08:10,520 And these are beef ribs with chimichurri. 177 00:08:10,720 --> 00:08:12,880 Are they pastrami or just that's just the colour. 178 00:08:13,160 --> 00:08:15,560 Well, because Marcus was singing their praises, I thought it was 179 00:08:15,560 --> 00:08:18,760 worth looking into and I'd never heard of Captain's BBQ before. 180 00:08:18,760 --> 00:08:20,520 And you spotted it. They've got great colour. 181 00:08:20,520 --> 00:08:22,640 They almost to me look like they're pastrami it. 182 00:08:22,840 --> 00:08:24,880 Definitely does to me. All right, but this is the cool 183 00:08:24,880 --> 00:08:26,880 thing. He was using the rib bones for a 184 00:08:26,880 --> 00:08:30,160 giant bone Jenga at the festival, so every time he 185 00:08:30,160 --> 00:08:33,159 served one of those beef ribs, he stacked the bones up. 186 00:08:33,159 --> 00:08:36,320 Looks. Super cool man Yum Yum Yum Yum. 187 00:08:36,440 --> 00:08:40,520 Gnawring on these is one of the top 10 10 pleasures of my life. 188 00:08:40,520 --> 00:08:42,840 You want to have a dog doesn't just walk past and take the 189 00:08:42,840 --> 00:08:45,040 bottom one. They all go down. 190 00:08:45,080 --> 00:08:47,840 OK, so this is them Captains Texas Craft BBQ. 191 00:08:47,880 --> 00:08:50,400 I think this food truck here that we're looking at is brand 192 00:08:50,400 --> 00:08:53,080 spanking You and I love the custom artwork on the side. 193 00:08:53,080 --> 00:08:54,640 I'm assuming Captain is a dog. MMM. 194 00:08:55,040 --> 00:08:57,720 Captain's probably getting all those bones afterwards. 195 00:08:57,760 --> 00:08:59,200 They're pretty well hand painted, right? 196 00:08:59,480 --> 00:09:01,680 Looks to be airbrushed. Yeah, I fucking like it. 197 00:09:01,760 --> 00:09:04,240 Alright, and this is their pit. I think it's also new. 198 00:09:04,240 --> 00:09:07,560 It's a 1000 gallon primitive pit built in the USA and then 199 00:09:07,560 --> 00:09:09,960 shipped to England and it's sitting on a trailer and it's a 200 00:09:09,960 --> 00:09:12,520 monster. It is a monster BIG4 door there. 201 00:09:12,520 --> 00:09:14,360 What did that be? 1500 gallon. 202 00:09:14,480 --> 00:09:17,200 No, it's 1000 gallon 1000. You probably said that didn't 203 00:09:17,200 --> 00:09:20,200 listen. They serve smash burgers, pulled 204 00:09:20,200 --> 00:09:22,320 pork sandwiches, ribs, ribs and ribs. 205 00:09:22,320 --> 00:09:25,280 They say comfy beef cheek, potato salad, Mac and cheese and 206 00:09:25,280 --> 00:09:27,920 BBQ beans. Yum, Good looking burger looks 207 00:09:27,920 --> 00:09:31,440 real good. And this is I think smoked Wagu 208 00:09:31,440 --> 00:09:34,120 beef heart and they served it at Fume festival topped with a 209 00:09:34,120 --> 00:09:37,240 signature chimichurri that was inspired by Interstellar BBQ. 210 00:09:37,440 --> 00:09:41,120 Wow you can get wagu heart? Now, I don't think an episode 211 00:09:41,120 --> 00:09:44,160 goes by that we don't mention John Bates Interstellar BBQ. 212 00:09:44,160 --> 00:09:47,880 He seems to be inspiring the entire BBQ community well. 213 00:09:47,880 --> 00:09:50,400 You don't get a Michelin star from being boring mate. 214 00:09:50,760 --> 00:09:54,000 All right, Captain's barbecue in the UK, we are now following 215 00:09:54,000 --> 00:09:55,240 you. And if you're watching at home, 216 00:09:55,240 --> 00:09:56,640 you should go give them a follow too. 217 00:09:57,560 --> 00:09:59,280 It's the guy that's not following them. 218 00:09:59,960 --> 00:10:00,880 You're not following them. Yet. 219 00:10:01,000 --> 00:10:04,040 Not yet. All right, let's move on to some 220 00:10:04,040 --> 00:10:06,400 talking points. This is more like a mailbox 221 00:10:06,400 --> 00:10:08,000 entry. Someone has sent this in to us 222 00:10:08,000 --> 00:10:11,160 and asked us to talk about. OK, throwing us under the box. 223 00:10:11,440 --> 00:10:14,720 So it was sent to us from Reeves Barbecue and they are based in 224 00:10:14,720 --> 00:10:16,920 Pembrokeshire. This may as well be a fucking UK 225 00:10:16,920 --> 00:10:19,720 based episode at the moment. They are based in Pembrokeshire 226 00:10:19,720 --> 00:10:23,040 in Wales and they said. I did a poll on Reddit asking if 227 00:10:23,040 --> 00:10:25,760 a smoke ring matters or not and we had a good response and I 228 00:10:25,760 --> 00:10:28,880 wanted to ask you both on the podcast what your thoughts are. 229 00:10:28,920 --> 00:10:32,880 For me from a purely visual YouTube based podcast, fast 230 00:10:32,880 --> 00:10:37,000 perception, yes a smoking does matter because you eat with your 231 00:10:37,000 --> 00:10:39,800 eyes when it's a visual format. But I'm not sure. 232 00:10:39,800 --> 00:10:43,080 I haven't actually sat there and dissected if that pink part of 233 00:10:43,080 --> 00:10:45,720 the meat actually tastes any different, but I do. 234 00:10:46,480 --> 00:10:50,000 I mean, to me, a smoke ring can potentially be a badge of honour 235 00:10:50,000 --> 00:10:53,120 when you slice that brisket after you've been basically 236 00:10:53,120 --> 00:10:55,840 babysitting it for 18 hours in some cases. 237 00:10:55,840 --> 00:10:57,520 You want to see a smoke ring, right? 238 00:10:57,520 --> 00:10:59,560 They agree, for the record, they said. 239 00:10:59,560 --> 00:11:03,120 For me, I like to see a smoke ring, not because it looks good, 240 00:11:03,120 --> 00:11:06,720 but because it's a chemical reaction from good fire 241 00:11:06,800 --> 00:11:09,600 management. OK, so the fire's telling its 242 00:11:09,600 --> 00:11:13,360 story through the ring. So this is a photo of some of 243 00:11:13,360 --> 00:11:17,240 their BBQ with a really solid smoke ring and I'm no expert but 244 00:11:17,320 --> 00:11:20,400 let's talk about. It looks good, it looks very 245 00:11:20,400 --> 00:11:23,760 good, but there's also such thing as over smoked meat. 246 00:11:23,920 --> 00:11:26,880 I mean anyone can make something taste like it's been in a Bush 247 00:11:26,880 --> 00:11:29,120 fire. Not saying that this is bad BBQ, 248 00:11:29,120 --> 00:11:31,640 but there is such a thing as over smoked meat. 249 00:11:31,920 --> 00:11:33,800 And you reckon that's why he's got the red colour? 250 00:11:33,840 --> 00:11:36,200 No, not at all. Not in this instance, but I mean 251 00:11:36,200 --> 00:11:38,520 it's a fine line. All right, so the smoke ring is 252 00:11:38,520 --> 00:11:41,440 a chemical reaction between the myoglobin, which is a pink 253 00:11:41,440 --> 00:11:45,120 protein in the meat, and the gases nitric oxide and carbon 254 00:11:45,120 --> 00:11:48,280 monoxide that are created when burning wood combines with 255 00:11:48,280 --> 00:11:49,720 oxygen. Science. 256 00:11:50,040 --> 00:11:51,480 Yeah, I don't know too much about it. 257 00:11:51,480 --> 00:11:53,120 I'm no expert, but here's the thing. 258 00:11:53,120 --> 00:11:56,720 Charcoal briquettes or wood like post oak or iron bark or Hickory 259 00:11:56,720 --> 00:12:00,200 or Mesquite are much more likely to give you a smoke ring than 260 00:12:00,200 --> 00:12:03,240 lump charcoal or pellet smokers. I reckon it can come down to 261 00:12:03,240 --> 00:12:05,400 what you are seizing your meat with as well. 262 00:12:05,520 --> 00:12:07,120 You've heard that before. Definitely have. 263 00:12:07,120 --> 00:12:10,360 Alright, so the secret is running a clean fire with lots 264 00:12:10,360 --> 00:12:14,000 of oxygen, no white smoke, and using the right fuels. 265 00:12:14,000 --> 00:12:15,960 But there's also a couple of other variables too. 266 00:12:16,000 --> 00:12:18,680 It helps if you keep the surface wet by spritzing or using a 267 00:12:18,680 --> 00:12:22,200 water pan and you start with cold meat in the smoker. 268 00:12:22,200 --> 00:12:25,240 So all those things kind of come together a little bit to create 269 00:12:25,240 --> 00:12:27,640 that colour that you see around the edge of the BBQ. 270 00:12:27,720 --> 00:12:29,520 You don't get it from running a dirty fire. 271 00:12:29,600 --> 00:12:32,040 No, you wouldn't Imagine. And I didn't read anywhere that 272 00:12:32,040 --> 00:12:35,200 said that you can get it from using a specific type of rub, 273 00:12:35,200 --> 00:12:39,680 but you tend to think that. I remember having a conversation 274 00:12:39,680 --> 00:12:42,720 years ago with Chet Gentry, a gentleman from Texas that's 275 00:12:42,720 --> 00:12:46,720 quite well respected and successful in the Texas 276 00:12:46,720 --> 00:12:49,640 competition scene. I believe he's a world champion 277 00:12:49,640 --> 00:12:52,280 with Tuffy there through Cool Smoke, but he was saying that 278 00:12:52,280 --> 00:12:55,360 there's certain ingredients that are illegal to use. 279 00:12:55,360 --> 00:12:59,160 Maybe the KCBS where they can actually produce an artificial 280 00:12:59,160 --> 00:13:01,080 smoke ring. OK, Yeah, I didn't know that at 281 00:13:01,120 --> 00:13:01,560 all. Yeah. 282 00:13:01,720 --> 00:13:03,600 All right. So there are other variables too 283 00:13:03,600 --> 00:13:06,280 like how much or how little fat you leave on. 284 00:13:06,440 --> 00:13:09,320 The more fat you leave on you don't really get a smoke ring. 285 00:13:09,320 --> 00:13:12,600 And also too if you use a binder it doesn't let the smoke 286 00:13:12,600 --> 00:13:16,240 penetrate the meat properly. OK, but universally from what I 287 00:13:16,240 --> 00:13:18,840 understand, it doesn't have anything to do with flavour. 288 00:13:18,920 --> 00:13:20,400 No. It's just visually, 289 00:13:20,400 --> 00:13:23,160 aesthetically pleasing and I think that came from like early 290 00:13:23,160 --> 00:13:26,640 competition BBQ because now they train judges not to look for it. 291 00:13:26,640 --> 00:13:30,360 But I think in the past judges naturally saw it and thought it 292 00:13:30,360 --> 00:13:32,880 was really cool, and I think it's sort of carried over into 293 00:13:32,880 --> 00:13:34,040 the mainstream. Yep. 294 00:13:34,120 --> 00:13:34,840 Yeah. Well, that's it. 295 00:13:34,840 --> 00:13:38,200 Like if you were judging a BBQ comp and you saw. 296 00:13:38,320 --> 00:13:40,360 I mean, this brisket here looks great. 297 00:13:40,360 --> 00:13:43,360 It's got the clear, distinctive smoke ring around it. 298 00:13:43,440 --> 00:13:45,520 Yeah. Does that make it taste any 299 00:13:45,520 --> 00:13:46,640 better? I don't know. 300 00:13:46,640 --> 00:13:50,520 So I don't think it does. I think Reeves BBQ has a point. 301 00:13:50,600 --> 00:13:54,520 It can be a visual sign of a pitmaster running a clean fire 302 00:13:54,560 --> 00:13:57,600 and using seasoned wood. So if you're using seasoned 303 00:13:57,600 --> 00:13:59,960 wood, you've got a really good airflow going through, you're 304 00:13:59,960 --> 00:14:02,880 getting lots of oxygen through the smoker, you're running a 305 00:14:02,880 --> 00:14:05,520 clean fire, you're more likely to get a smoke. 306 00:14:05,520 --> 00:14:07,960 Ring makes sense. So does it affect the overall 307 00:14:07,960 --> 00:14:10,120 flavour? No, I don't think so personally. 308 00:14:10,240 --> 00:14:12,800 But it does look good and you eat with your eyes. 309 00:14:12,800 --> 00:14:15,240 So for the record, I went looking and this is Brisket by 310 00:14:15,240 --> 00:14:18,680 Burnt Beanco, the number one barbecue joint in Texas, AKA the 311 00:14:18,680 --> 00:14:21,160 world. And a lot of the photos of his 312 00:14:21,160 --> 00:14:23,600 brisket do carry a bit of a red smoke ring. 313 00:14:23,760 --> 00:14:26,000 Bloody oath they do. And this is John Bates at 314 00:14:26,000 --> 00:14:29,160 Interstellar Barbecue, and it looks like he's got a smoke ring 315 00:14:29,160 --> 00:14:30,560 too. Redness on the engines. 316 00:14:30,560 --> 00:14:32,160 It's definitely there in his BBQ. 317 00:14:32,320 --> 00:14:35,320 New game, new drinking game. Every time we mentioned John 318 00:14:35,320 --> 00:14:36,920 Bates or Interstellar, you got a drink. 319 00:14:37,120 --> 00:14:39,280 And this is brisket by Franklin Barbecue. 320 00:14:39,280 --> 00:14:42,360 And you could also see he has a little bit of a red smoke ring 321 00:14:42,360 --> 00:14:43,680 too. Definitely not as pronounced, 322 00:14:43,680 --> 00:14:45,280 but not as defined, but it's definitely there. 323 00:14:45,360 --> 00:14:48,160 Yeah, bloody ice. So Reeve's BBQ look, to be 324 00:14:48,160 --> 00:14:50,080 honest, I know fuck all about this right? 325 00:14:50,080 --> 00:14:53,160 I think he has a very valid point that it might not affect 326 00:14:53,160 --> 00:14:56,040 the flavour, but it does provide a visual indication that certain 327 00:14:56,040 --> 00:14:58,600 things have been done right. And a season where we dance 328 00:14:58,600 --> 00:15:01,200 around your topics and come to no real conclusion. 329 00:15:01,200 --> 00:15:04,720 So to wrap all this up, I think not having a smoke ring at all 330 00:15:04,720 --> 00:15:07,480 is not a big deal for me at all, especially if it tastes great. 331 00:15:07,760 --> 00:15:10,920 Maybe they lift a bigger fat cap on, Maybe they use the binder, 332 00:15:11,400 --> 00:15:13,120 but I don't think it's the be all and end all. 333 00:15:13,200 --> 00:15:15,920 But if you sat 2 bits of brisket next to each other, one with a 334 00:15:15,920 --> 00:15:17,920 smoke ring, one without, which one are you picking? 335 00:15:18,040 --> 00:15:19,680 The one that tastes the best. But if I had to you. 336 00:15:19,680 --> 00:15:22,160 Fucking don't know. Though But yeah, you're picking 337 00:15:22,160 --> 00:15:23,280 the one with the smoke ring aren't you? 338 00:15:23,280 --> 00:15:24,960 I think so. I think so. 339 00:15:24,960 --> 00:15:27,080 And look I. Don't know too much about it, 340 00:15:27,080 --> 00:15:30,320 but I just know that if you're running a dirty fire, you are 341 00:15:30,320 --> 00:15:33,880 less likely to get one. OK, that seems to be what I read 342 00:15:33,880 --> 00:15:36,560 up anyway to be the most consensus to say, yeah, your 343 00:15:36,640 --> 00:15:38,880 wood's got to be really well seasoned, which means it has a 344 00:15:38,880 --> 00:15:41,600 low moisture count, which means you're not getting a dirty fire. 345 00:15:41,640 --> 00:15:45,000 So apparently if you're running a dirty fire, it's less likely 346 00:15:45,000 --> 00:15:48,400 to affect the meat and affect the redness around the edge that 347 00:15:48,400 --> 00:15:50,200 you get with a smoke ring. Yeah, right. 348 00:15:50,240 --> 00:15:52,000 If you're going to be the other way around, you think the 349 00:15:52,000 --> 00:15:55,840 dirtier the smoke, the more sort of a crazy and penetrative it 350 00:15:55,840 --> 00:15:57,320 would be. Well, I think because the 351 00:15:57,320 --> 00:15:59,720 smoke's thicker, it can't penetrate as much. 352 00:15:59,840 --> 00:16:01,760 There you go. And it's not the smoke either, I 353 00:16:01,760 --> 00:16:03,240 think it's the oxygen. Yep. 354 00:16:03,320 --> 00:16:05,400 Anyway, we don't know that much about it, so this is your 355 00:16:05,400 --> 00:16:07,440 opportunity to leave your two cents in the comments. 356 00:16:07,440 --> 00:16:10,080 And school us bloody Earth. God knows we've been schooled 357 00:16:10,080 --> 00:16:12,160 before. If you know, let us know, all 358 00:16:12,160 --> 00:16:14,000 right? Next, we did a little segment on 359 00:16:14,000 --> 00:16:15,960 Is It a Burger? And we had some fun. 360 00:16:15,960 --> 00:16:18,400 Me and you went back and forth. We had a bit of banter. 361 00:16:18,680 --> 00:16:21,160 We did, and we divided the Internet again. 362 00:16:21,480 --> 00:16:25,200 So I tried to trip you up using bagel buns and hash Browns, but 363 00:16:25,200 --> 00:16:27,560 you stuck to your convictions and said that the bun has 364 00:16:27,560 --> 00:16:29,640 fucking nothing to do with it being a burger. 365 00:16:29,680 --> 00:16:32,480 Well that's what I've been taught and a lot of the more 366 00:16:32,480 --> 00:16:34,680 educated people in the comments agreed. 367 00:16:35,200 --> 00:16:36,720 Right. So it caused a bit of a stir. 368 00:16:36,720 --> 00:16:39,960 Thousands of comments, and for the most part the comments 369 00:16:40,040 --> 00:16:42,160 overwhelmingly supported Red Hat Guy. 370 00:16:42,360 --> 00:16:43,800 Red Hat guy. Which was you? 371 00:16:43,800 --> 00:16:46,160 Which was me? The Patty is what makes a 372 00:16:46,160 --> 00:16:48,280 burger, not the bun. Bloody ice. 373 00:16:48,800 --> 00:16:50,640 So. But not everyone in the comments 374 00:16:50,640 --> 00:16:53,520 agreed. And Tariki says ah, loaded fries 375 00:16:53,520 --> 00:16:55,920 a burger, you fuck it has the Paddy. 376 00:16:56,200 --> 00:16:59,000 But you've broken the Paddy up. It's no longer a Paddy, you 377 00:16:59,000 --> 00:17:01,880 fuck. Popsy said the buns make the 378 00:17:01,880 --> 00:17:03,520 burger. They're literally called burger 379 00:17:03,520 --> 00:17:05,280 buns. Yeah, because you put a burger 380 00:17:05,440 --> 00:17:07,880 in the bun. So there was more like this. 381 00:17:08,040 --> 00:17:10,319 Team buns team blue hat guy, right? 382 00:17:10,680 --> 00:17:13,599 So after the segment I thought to myself, only one place can 383 00:17:13,599 --> 00:17:15,640 solve this once and for all. And what's that? 384 00:17:15,920 --> 00:17:17,280 Chick-fil-A. Chick-fil-A. 385 00:17:17,720 --> 00:17:20,560 Right, so they use a burger bun with fried chicken and they call 386 00:17:20,560 --> 00:17:23,119 it on the menu a chicken. Sandwich. 387 00:17:23,960 --> 00:17:26,440 So that resolves it. Burger buns do not make a 388 00:17:26,440 --> 00:17:28,960 burger. No, it's the burger Paddy 389 00:17:29,440 --> 00:17:33,600 invented in hamburger I believe, hence called the hamburger and 390 00:17:33,600 --> 00:17:36,840 it has to have a form of minced Paddy. 391 00:17:37,120 --> 00:17:40,040 Doesn't have to be beef, it can be chicken, pork, seafood, 392 00:17:40,040 --> 00:17:42,760 anything like that. But that's what makes it when 393 00:17:42,760 --> 00:17:45,880 you think about it, if you cook a hamburger and put it between 394 00:17:45,880 --> 00:17:49,240 two slices of bread, it's still a fucking burger, isn't it? 395 00:17:49,280 --> 00:17:50,480 No. What is it then? 396 00:17:50,640 --> 00:17:54,000 No, I don't think it is right. So hear me out for a second. 397 00:17:54,480 --> 00:17:57,640 Here's my thing. I think after losing 2000 398 00:17:57,640 --> 00:18:01,400 comments to two right, you can't fucking call this a burger. 399 00:18:01,400 --> 00:18:02,880 OK? Eat me out. 400 00:18:02,880 --> 00:18:06,640 A hot dog needs a frankfurter and a hot dog bun. 401 00:18:07,120 --> 00:18:09,240 Otherwise it's a fucking sausage sandwich. 402 00:18:09,240 --> 00:18:10,400 I. Don't know man. 403 00:18:10,400 --> 00:18:14,440 I've eaten on a train in Austria and I ordered a hot dog and it 404 00:18:14,440 --> 00:18:16,560 came out. It was a footlog footlong hot 405 00:18:16,560 --> 00:18:19,160 dog and then it came in a round bun. 406 00:18:20,200 --> 00:18:21,800 And that was a hot dog. It's still a hot dog. 407 00:18:22,360 --> 00:18:23,600 But you can't call this a burger. 408 00:18:23,600 --> 00:18:25,960 This has got waffle fucking buns. 409 00:18:25,960 --> 00:18:28,880 You can and we will. What about pop carts? 410 00:18:28,880 --> 00:18:30,600 Is that a fucking burger? 100%. 411 00:18:30,720 --> 00:18:32,560 This is madness. Where does this end? 412 00:18:32,560 --> 00:18:34,920 You can do anything and just call it a burger. 413 00:18:35,080 --> 00:18:36,880 Just because you're right doesn't make it right. 414 00:18:37,040 --> 00:18:40,240 I've got a solution coming up in Cook of the Week and I think 415 00:18:40,240 --> 00:18:43,320 you're going to be impressed. All right, well, before that I 416 00:18:43,320 --> 00:18:47,240 concede a burger is not about the bun, but I think a burger 417 00:18:47,240 --> 00:18:49,840 needs to have both. I think it needs to have the 418 00:18:49,840 --> 00:18:53,360 meat, Paddy and the burger. Bun, fair enough, but you're 419 00:18:53,360 --> 00:18:54,880 wrong all. Right. 420 00:18:55,480 --> 00:18:57,320 Help us settle this argument once and for all. 421 00:18:57,320 --> 00:18:59,920 Leave your comic. You're not going to settle 422 00:18:59,920 --> 00:19:02,400 anything. It's just going to start way 423 00:19:02,400 --> 00:19:05,840 more bickering, especially from the patriotic Aussies that think 424 00:19:05,840 --> 00:19:07,960 that everything that comes here is correct. 425 00:19:07,960 --> 00:19:11,000 Even though, you know, the hamburger was made in Germany 426 00:19:11,160 --> 00:19:13,920 and then it was basically popularized in the US. 427 00:19:14,120 --> 00:19:16,720 Then when it comes all the way to Australia, we've got to have 428 00:19:16,720 --> 00:19:18,400 our fucking two cents too. Well. 429 00:19:18,560 --> 00:19:20,640 We've very important. We have red microphones. 430 00:19:20,920 --> 00:19:23,280 Bro, we are very important. The rest of them aren't. 431 00:19:23,280 --> 00:19:25,440 There's more people in Texas than there are here. 432 00:19:25,440 --> 00:19:28,720 Well leave your comments and there's probably no fucking 433 00:19:28,720 --> 00:19:30,600 point because I didn't pay attention the last time. 434 00:19:31,200 --> 00:19:35,120 Your fucking phone is still flat from the last you posted two of 435 00:19:35,120 --> 00:19:38,160 the most controversial reels back-to-back and wondered why 436 00:19:38,160 --> 00:19:41,760 you got no work done. The dollar bloody, the $100 bill 437 00:19:41,760 --> 00:19:43,560 next to the burger fucking debate. 438 00:19:43,600 --> 00:19:45,480 It was just. It was back to. 439 00:19:45,480 --> 00:19:47,040 Back to. Oh mate, it was back-to-back. 440 00:19:47,040 --> 00:19:49,320 It was awesome. You can't let me down here, but 441 00:19:49,520 --> 00:19:51,840 it can't be. You can't have fucking waffle 442 00:19:51,840 --> 00:19:53,720 tops and bottoms and call it a burger. 443 00:19:53,800 --> 00:19:58,080 Jay, if you had two bits of a burger bun and you did this, are 444 00:19:58,080 --> 00:20:00,240 you a burger? No, but I'm saying now it has to 445 00:20:00,240 --> 00:20:02,800 have both. Maybe if my face was a minced 446 00:20:02,800 --> 00:20:04,880 Patty God. This guy's not allowed to 447 00:20:04,880 --> 00:20:08,520 sanction any SCA competitions because he's going against his 448 00:20:08,520 --> 00:20:10,720 own rules all. Right, let's move on to the 449 00:20:10,720 --> 00:20:12,680 mailbox here and we have some mail. 450 00:20:12,680 --> 00:20:15,160 It's a video. Let's watch AJ inside. 451 00:20:15,480 --> 00:20:17,440 Currently in Berlin at the market hall. 452 00:20:17,440 --> 00:20:21,080 It's like a food hall. I'm a big stuffed BBQ here. 453 00:20:21,640 --> 00:20:27,440 That's and I've got a nice nice nice plate with some pork belly, 454 00:20:27,440 --> 00:20:33,120 short rib, pulled pork, some pickled vegetables, some chili, 455 00:20:33,120 --> 00:20:36,760 some potatoes, some BBQ sauce. Good stuff man. 456 00:20:36,760 --> 00:20:41,880 Here in Europe, peace. Marcel, the man of many talents, 457 00:20:41,880 --> 00:20:44,800 getting out there and sampling some German Q. 458 00:20:44,920 --> 00:20:46,520 Right. So he's from the Netherlands, 459 00:20:46,520 --> 00:20:49,800 but he's in Germany at Big Stuff Barbecue. 460 00:20:49,800 --> 00:20:52,840 And this is what the platter of BBQ looks like. 461 00:20:53,280 --> 00:20:55,720 It's a very different way to present sources on a platter, 462 00:20:55,720 --> 00:20:57,640 but I kind of like it. It's different. 463 00:20:58,760 --> 00:21:00,880 They're going more for composition there, I think. 464 00:21:01,200 --> 00:21:03,120 Bit of contrast. They've got to feel the platter 465 00:21:03,120 --> 00:21:04,120 somehow. Bloody oath. 466 00:21:04,120 --> 00:21:06,400 I like them Pickles though. Otherwise they need smaller 467 00:21:06,400 --> 00:21:09,160 platters. Yeah, there's a solution. 468 00:21:09,480 --> 00:21:11,520 All right, so big thanks to Marcel for sending that in. 469 00:21:11,520 --> 00:21:14,400 It's always cool to discover new places and we are now following 470 00:21:14,400 --> 00:21:17,400 them on Instagram. Big stuff, smoked BBQ. 471 00:21:17,400 --> 00:21:19,040 Go give them a follow. Hell yeah. 472 00:21:19,160 --> 00:21:20,480 Germany. Germany. 473 00:21:20,480 --> 00:21:23,720 Do you know how brave you have to be to be a Dutch man that 474 00:21:23,720 --> 00:21:26,480 chooses to go to Germany? Marcel is a tough cat. 475 00:21:26,680 --> 00:21:28,680 I think he is. He's definitely brave. 476 00:21:28,800 --> 00:21:31,400 He came here to Australia. Well, I know if you did didn't 477 00:21:31,400 --> 00:21:32,960 know that everything here can kill you all. 478 00:21:34,800 --> 00:21:36,640 Right, let's move on to meet the. 479 00:21:36,920 --> 00:21:41,080 Pitmasters, let's meet them. All right, so this is someone 480 00:21:41,080 --> 00:21:44,400 very cool and very talented, and I want you to meet them. 481 00:21:44,400 --> 00:21:47,320 And her name is Gabby from Mexico, and she also goes by the 482 00:21:47,320 --> 00:21:49,760 handle Chola Fressa. Chola Fressa. 483 00:21:50,000 --> 00:21:53,960 And she owns a venue in Mexico called the Ahoda Tigra Bar. 484 00:21:53,960 --> 00:21:57,880 And she's a champion pitmaster, a vinyl DJ and a punk cook. 485 00:21:58,000 --> 00:22:01,080 Rock and fucking roll. She's kissing pigs, bro. 486 00:22:01,320 --> 00:22:04,240 She needs better taste in men. All right, so this woman can 487 00:22:04,240 --> 00:22:07,880 cook, and she's the captain of a live fire BBQ team called the 488 00:22:07,880 --> 00:22:12,160 Society of Asado, with members from Mexico, Guatemala, El 489 00:22:12,160 --> 00:22:15,640 Salvador and Colombia. Look at them fat boys behind 490 00:22:15,640 --> 00:22:17,200 her. They are the fat boys. 491 00:22:17,360 --> 00:22:19,560 The Fat Boys team from Australia. 492 00:22:19,560 --> 00:22:22,320 From Australia. So the team met at different BBQ 493 00:22:22,320 --> 00:22:24,240 events around the world than last year. 494 00:22:24,240 --> 00:22:27,000 They decided to compete and cook together for the first time at 495 00:22:27,000 --> 00:22:31,240 the 2025 Alfred Gurney's Open Fire, made-up in Hondo, Texas, 496 00:22:31,240 --> 00:22:34,320 where they won first place in the judges category. 497 00:22:36,480 --> 00:22:39,720 So this year at Memphis in May, it was their second competition, 498 00:22:39,720 --> 00:22:42,360 second time cooking together, and in the category of Open 499 00:22:42,360 --> 00:22:44,960 Fire, they took home third place. 500 00:22:45,560 --> 00:22:49,440 Sick in the inaugural Memphis in May Open fire, Cook off. 501 00:22:49,680 --> 00:22:52,720 So we're going to play some videos here of their dishes and 502 00:22:52,720 --> 00:22:56,840 they did a cured salmon gravel axe style but then cold smoked 503 00:22:56,840 --> 00:22:58,520 it with the smoke from an open pit. 504 00:22:58,760 --> 00:23:01,520 Yeah, so as you can see there, they had the hand there doing 505 00:23:01,520 --> 00:23:04,160 the old temperature check to make sure no real heat was 506 00:23:04,160 --> 00:23:06,240 hitting that. They've got it positioned in a 507 00:23:06,240 --> 00:23:08,240 way. So it's only the cool smoke from 508 00:23:08,240 --> 00:23:10,360 the ashes there that's actually seasoning it. 509 00:23:10,360 --> 00:23:12,680 So yeah, you want to hope the wind was staying in the One 510 00:23:12,680 --> 00:23:14,360 Direction. It's blown straight into the 511 00:23:14,360 --> 00:23:16,880 gazebo too. They cooked the salmon as burnt 512 00:23:16,880 --> 00:23:21,160 ends with a mixture of oriental barbecue and tiradi sauce and 513 00:23:21,160 --> 00:23:23,960 corn leaf powder. Smoked salmon has got to be one 514 00:23:23,960 --> 00:23:25,240 of the best bites. Done that. 515 00:23:25,240 --> 00:23:28,080 I love smoked salmon. They did a Guatemalan seafood 516 00:23:28,080 --> 00:23:31,680 soup called called a tapado with the broth made from scratch with 517 00:23:31,680 --> 00:23:35,280 fish heads and a bunch of fresh aramics, coconut milk and a 518 00:23:35,280 --> 00:23:37,800 Curry twist. It had grilled lobster and 519 00:23:37,800 --> 00:23:41,240 grilled kernels of Mexican corn that she said that she brought 520 00:23:41,240 --> 00:23:45,600 hidden in her case from Mexico. Jesus, if you were smuggling 521 00:23:45,600 --> 00:23:49,120 something from Mexico, you'd probably want to bring something 522 00:23:49,120 --> 00:23:52,600 a bit more serious than corn, wouldn't you, if you're going to 523 00:23:52,600 --> 00:23:55,680 risk a bit of imprisonment? Well, I think the whole menu was 524 00:23:55,680 --> 00:23:57,040 based around corn. Yeah. 525 00:23:57,160 --> 00:24:01,320 And the main course was a black bean fried Taco topped with 526 00:24:01,480 --> 00:24:05,320 kochinita P bell, which is a traditional Mexican dish. 527 00:24:05,320 --> 00:24:08,640 And that judge there, that's Toppy Stone, six time world BBQ 528 00:24:08,640 --> 00:24:11,160 champion, and he's part of that judging team. 529 00:24:11,200 --> 00:24:14,680 Yeah, and then he's got Scott next to him from the World BBQ 530 00:24:14,680 --> 00:24:16,600 Championship. So some high rollers judging 531 00:24:16,600 --> 00:24:17,920 their BBQ. Bloody oath. 532 00:24:18,040 --> 00:24:21,120 And I reckon that's Harvey next to him, the man that cooks the 533 00:24:21,120 --> 00:24:23,320 the whole steer here around all these events. 534 00:24:23,440 --> 00:24:25,760 All right, so they've got some pretty big bowl of judges there. 535 00:24:25,880 --> 00:24:27,600 That's it. But you got to beat the best to 536 00:24:27,600 --> 00:24:30,920 be the best. So that black bean Taco was also 537 00:24:30,920 --> 00:24:34,880 made with pork and chicken which is marinated all night in achote 538 00:24:35,040 --> 00:24:38,800 and sour orange juice and then cooked with banana leaves with a 539 00:24:38,800 --> 00:24:42,200 small piece of whole hog cooked all night in an open fire. 540 00:24:42,200 --> 00:24:46,240 Served with pickled onions and Burt habanero sauce levels. 541 00:24:46,240 --> 00:24:51,640 They also did a native Mexican grilled corn with a chili smoked 542 00:24:51,960 --> 00:24:55,880 crickets butter. You found the button. 543 00:24:55,880 --> 00:24:59,760 I'm going to say that again. Chili, smoked crickets, Butter. 544 00:24:59,920 --> 00:25:02,200 Wow. I think they call it Chapolinas 545 00:25:02,320 --> 00:25:06,160 and the dessert was a Mexican bolay chocolate chip cookie and 546 00:25:06,160 --> 00:25:09,160 a yellow corn infused milk to dunk the cookie in. 547 00:25:10,160 --> 00:25:15,760 So I did check in on this whole crickets thing and yes, it 548 00:25:15,760 --> 00:25:17,400 wasn't really a translation error. 549 00:25:17,400 --> 00:25:20,000 She actually did mean crickets. That's fucking really loose. 550 00:25:20,000 --> 00:25:22,880 Crickets allowed bro. She didn't mean crickets. 551 00:25:23,520 --> 00:25:26,320 You're not the dumb sport, the actual insects. 552 00:25:26,400 --> 00:25:29,040 Alright, so all of that was the tip of an iceberg about their 553 00:25:29,040 --> 00:25:31,720 cook and the finer details. We could have done a whole 554 00:25:31,720 --> 00:25:33,680 episode on it. We just scratched the surface, 555 00:25:34,040 --> 00:25:37,760 it's next level and I can't help but think that BBQ is evolving 556 00:25:37,760 --> 00:25:40,840 right in front of our very eyes. Bloody oath it is, it always has 557 00:25:40,840 --> 00:25:42,600 been. It's just, it's only just coming 558 00:25:42,600 --> 00:25:45,240 across our desk. But it's starting to evolve from 559 00:25:45,240 --> 00:25:48,000 little Styrofoam boxes with single proteins to really 560 00:25:48,000 --> 00:25:51,920 complicated dishes with levels of flavour that are just like, 561 00:25:51,960 --> 00:25:54,440 exciting to me anyway. This is future school 562 00:25:54,440 --> 00:25:56,520 competition. So back to Gabby. 563 00:25:56,560 --> 00:25:58,720 Now Gabby is someone really worth following. 564 00:25:58,720 --> 00:26:00,800 She's cool as fuck. She's blending her passion for 565 00:26:00,800 --> 00:26:03,480 music with food, she said. My BBQ tends to be a fusion of 566 00:26:03,480 --> 00:26:07,200 Mexican, Thai and American flavours, but we call it future 567 00:26:07,200 --> 00:26:08,160 school. Bloody ice. 568 00:26:08,360 --> 00:26:10,440 So go and give her a follow, Chola Fresher. 569 00:26:10,600 --> 00:26:12,360 Chola Fresher. She's so cool. 570 00:26:12,440 --> 00:26:15,880 Super cool man. All right, let's move on to rate 571 00:26:15,880 --> 00:26:19,160 my BBQ with the number one online Raider of barbecue in the 572 00:26:19,160 --> 00:26:21,960 entire world. Daniel Vaughn is the number one 573 00:26:22,000 --> 00:26:23,840 Raider of barbecue in the real world. 574 00:26:23,920 --> 00:26:26,320 But you are the online version #1 Raider out. 575 00:26:26,320 --> 00:26:30,840 No one has not in person rated more online BBQ than you. 576 00:26:30,840 --> 00:26:35,080 I'm like the Timo Daniel Vaughn. So this platter here was sent in 577 00:26:35,080 --> 00:26:38,880 to us by Smokey Barbecue and they are an Aussie barbecuing in 578 00:26:38,880 --> 00:26:41,160 England and they say G Day legends. 579 00:26:41,160 --> 00:26:44,160 Massive fan of the show. Here is a platter for side rape 580 00:26:44,360 --> 00:26:47,760 that's massive. Well, it's 10 out of 10 for 581 00:26:47,760 --> 00:26:50,520 quantity. So it's a massive platter of 582 00:26:50,520 --> 00:26:54,640 brisket, diner ribs, pork ribs, pulled pork, Peach tea, pork 583 00:26:54,640 --> 00:26:57,040 belly, smoked interstellar. Drink. 584 00:26:57,040 --> 00:27:00,800 Drink smoked sausages, smoked Turkey, Texas Twinkies, beef 585 00:27:00,800 --> 00:27:03,760 cheeks, and of course a tomahawk steak to top it all off. 586 00:27:03,880 --> 00:27:07,080 Yeah, about £16,000 worth of meat there. 587 00:27:07,080 --> 00:27:11,200 So the sides were Mexican streak, corn Lotte, corn ribs, 588 00:27:11,280 --> 00:27:14,720 homemade pickled onions, Pickled cucumber, pickled cauliflower, 589 00:27:14,720 --> 00:27:17,720 Asian cucumber salad, Mac and cheese, watermelon, mint and 590 00:27:17,720 --> 00:27:21,360 cucumber salad, potato salad, onion salad, thin sliced white 591 00:27:21,360 --> 00:27:24,680 onion, watermelon and a tomato and cucumber salad. 592 00:27:25,760 --> 00:27:29,120 So he wants to score from you the Honourable Cy Luxton of 593 00:27:29,120 --> 00:27:30,320 Cornwell. What? 594 00:27:31,160 --> 00:27:37,920 From Tazzy bro to 9.2. It's a big platter. 9.2 That's 595 00:27:37,920 --> 00:27:39,760 you. Fucking big platter bro. 596 00:27:40,040 --> 00:27:44,120 So this is him Smokey barbecue and he says this is my first 597 00:27:44,120 --> 00:27:47,080 time ever doing anything to this sort of scale. 598 00:27:47,320 --> 00:27:51,120 It was for my Mrs. birthday and I massively overshot how much 599 00:27:51,120 --> 00:27:53,920 meat I needed. There was only 10 adults and 600 00:27:53,920 --> 00:27:57,760 eleven kids, but I'm pretty sure this would have fed 40 adults. 601 00:27:58,040 --> 00:28:01,560 On the upside, everyone was full and went home with doggy bags. 602 00:28:01,600 --> 00:28:04,760 That's a fucking master class spread that's had 30 people in 603 00:28:04,760 --> 00:28:06,200 there. It's unreal. 604 00:28:06,240 --> 00:28:08,640 Look at all that is considering each kid's only just going to 605 00:28:08,640 --> 00:28:11,320 have a bit of a bite anyway and fill up on chips. 606 00:28:11,480 --> 00:28:13,120 All right, well, congratulations, that's a 607 00:28:13,120 --> 00:28:16,880 massive score from Sigh and it's great looking BBQ huge, probably 608 00:28:16,880 --> 00:28:18,200 one of the biggest platters I've ever seen. 609 00:28:18,480 --> 00:28:20,560 It's definitely the biggest platter that we've raided. 610 00:28:20,840 --> 00:28:23,040 All right, number one Raider in the world World. 611 00:28:23,120 --> 00:28:26,640 In the fucking world. Online Raider Online you get in 612 00:28:26,640 --> 00:28:31,000 line behind Daniel Vaughn. Yeah, the the most I guess 613 00:28:31,000 --> 00:28:35,160 informed and educated man on YouTube with a red microphone. 614 00:28:37,960 --> 00:28:39,560 Alright, let's move on to the dish of the week. 615 00:28:39,560 --> 00:28:41,080 And this is where you cook for me. 616 00:28:41,080 --> 00:28:42,440 And I love this part of the show. 617 00:28:42,440 --> 00:28:43,680 This is my favorite part of the show. 618 00:28:43,680 --> 00:28:45,960 Bloody oath. And now we're back on the burger 619 00:28:45,960 --> 00:28:49,360 debate, because I've taken a burger and I've put it inside a 620 00:28:49,360 --> 00:28:51,200 pie. Now it's a fucking pie. 621 00:28:51,240 --> 00:28:54,160 This is it. I think I've created the food 622 00:28:54,160 --> 00:28:56,360 version of Rock Paper scissors. How? 623 00:28:56,480 --> 00:28:59,440 How? Burger beats bread, but bread 624 00:28:59,440 --> 00:29:03,000 beats pie because if you put bread or a bun around a pie, 625 00:29:03,000 --> 00:29:06,320 it's a pie sandwich, but if you put a burger in a pie, it's a 626 00:29:06,320 --> 00:29:08,400 pie and not a burger. So you could rock, paper, 627 00:29:08,400 --> 00:29:11,720 scissors it. You could pie bun fucking 628 00:29:12,000 --> 00:29:15,400 burger. Pie, bun, burger. 629 00:29:15,400 --> 00:29:17,520 Pie, bun, burger. It's a thing we're gonna do. 630 00:29:17,520 --> 00:29:18,680 A quick one. Bloody ice. 631 00:29:18,720 --> 00:29:19,360 All right. Ready. 632 00:29:19,480 --> 00:29:20,720 Eddie of what? What? 633 00:29:20,840 --> 00:29:23,120 Well, a a bun could be like this, right? 634 00:29:23,160 --> 00:29:26,360 You gotta put your knuckles out. Maybe that's a bun burger? 635 00:29:26,360 --> 00:29:27,640 Burger. Yeah, Burger. 636 00:29:28,000 --> 00:29:30,000 No, the burger can't be a thing because you're including the 637 00:29:30,000 --> 00:29:31,520 bun. That's a fucking burger. 638 00:29:31,520 --> 00:29:34,680 Righto, it's a Patty bun burger pie. 639 00:29:35,000 --> 00:29:39,280 Right, ready. See, it's a fucking burger. 640 00:29:39,360 --> 00:29:42,320 No, it's a pie. I didn't know what I did. 641 00:29:42,320 --> 00:29:48,000 I went paper righto anyway. Cheeseburger pie, baby. 642 00:29:48,120 --> 00:29:50,120 Alright, it looks pretty cool. Tell me what's going on. 643 00:29:50,240 --> 00:29:53,240 Righto mate. So I've made my own mints there 644 00:29:53,240 --> 00:29:55,480 with a bit of a leftover brisket trim there. 645 00:29:55,880 --> 00:29:58,400 And normally when I make my patties, I throw a little bit of 646 00:29:58,400 --> 00:30:00,360 oil in there to help the rub sort of stick. 647 00:30:00,360 --> 00:30:03,760 But I've thrown in some tallow because I had some on hand and I 648 00:30:03,760 --> 00:30:07,280 like to season my Patty. So I've gone in the classic BBQ 649 00:30:07,280 --> 00:30:11,120 Mafia stake out the black rub. Then I've also hit it with some 650 00:30:11,120 --> 00:30:15,520 damn Yankee Beef Burger blend mix, which is a beautiful 651 00:30:15,560 --> 00:30:18,640 addition to your burger Patty. It's got a nice bit of cumin and 652 00:30:18,640 --> 00:30:20,120 that sort of thing. Then I've weighed them out 653 00:30:20,120 --> 00:30:22,640 there. I've gone 120 grams per Patty. 654 00:30:23,160 --> 00:30:25,720 Then what I've done is I've gone in the Traeger and beautiful 655 00:30:25,720 --> 00:30:29,440 clean BBQ, that one and giving them a bit of a cold smoke so 656 00:30:29,440 --> 00:30:32,320 that we can have a bit of that smoky flavour. 657 00:30:32,320 --> 00:30:34,760 Because when you cook the pies in the smoker, the meat itself 658 00:30:34,760 --> 00:30:36,560 doesn't get affected by the smoke. 659 00:30:36,560 --> 00:30:39,680 So I wanted to sort of, I guess give it a bit of an extra 660 00:30:39,680 --> 00:30:42,520 dimension of flavour so that. Before you go too much further, 661 00:30:42,760 --> 00:30:46,000 that's a brand new trigger. No, this is my trigger at home. 662 00:30:46,440 --> 00:30:50,240 Full disclosure, I've precooked these pies just so that I got 663 00:30:50,240 --> 00:30:51,560 them right before I brought them in. 664 00:30:51,560 --> 00:30:53,520 'Cause I'm like, you're the only one that's cooked in it since we 665 00:30:53,520 --> 00:30:56,400 got. It no bullshit, no bullshit. 666 00:30:56,400 --> 00:30:59,200 No, I left it clean. You cooked on it once and it's 667 00:30:59,200 --> 00:31:01,800 fucking putrid. But that's my one at home and 668 00:31:01,800 --> 00:31:05,080 it's even worse, right. Oh So what I've done once I've 669 00:31:05,080 --> 00:31:07,680 got the colour I like on them sort of things I've got. 670 00:31:07,680 --> 00:31:10,840 So that's not a char mark, that's how dirty my grill was. 671 00:31:10,840 --> 00:31:13,840 And clean it with a brush. No, but then the bits of metal 672 00:31:13,840 --> 00:31:15,440 get in your stomach and it can kill you. 673 00:31:15,440 --> 00:31:18,360 Haven't you seen those videos? All right, so I've pre smoked 674 00:31:18,360 --> 00:31:20,560 them, I've got them out. Then what I've done is I've got 675 00:31:20,560 --> 00:31:24,360 my pastry, I've got the pie cast, I've gone round it, I've 676 00:31:24,360 --> 00:31:28,240 traced it, I've cut it. Then I've assembled my pies. 677 00:31:28,240 --> 00:31:31,240 But what I did was I double burgered them, realised fuck, 678 00:31:31,240 --> 00:31:33,560 they're way too big. So now they're only single 679 00:31:33,560 --> 00:31:36,400 patties. So in the pie casing there I've 680 00:31:36,400 --> 00:31:41,160 got one whole Patty, 2 bits of cheese, white onion, 4 Pickles, 681 00:31:41,200 --> 00:31:44,600 our brown mustard, fancy Hank sauce, and white onion. 682 00:31:45,200 --> 00:31:47,960 Then I've put the lid on top, I've tightened them up as best 683 00:31:47,960 --> 00:31:50,880 as I could, still split the side when they cooked and they went 684 00:31:50,880 --> 00:31:53,680 fucking everywhere. Egg wash on the top, sesame 685 00:31:53,680 --> 00:31:56,880 seeds to replicate the bun. Smoked them in the trigger at 686 00:31:56,880 --> 00:31:59,280 about 400 Fahrenheit until they were ready. 687 00:31:59,520 --> 00:32:03,040 Got sidetracked, overcooked them so don't know how good they're 688 00:32:03,040 --> 00:32:05,160 gonna be mate. But they were good fun and they 689 00:32:05,160 --> 00:32:08,160 taste bloody awesome. So for the record, is this a 690 00:32:08,200 --> 00:32:10,040 fucking pie or a burger? Just it's a. 691 00:32:10,040 --> 00:32:12,920 Pie level with me. It's a pie because the pastry. 692 00:32:13,080 --> 00:32:14,920 Oh, it's enclosed. It's enclosed. 693 00:32:15,160 --> 00:32:17,960 I mean I reckon if you entered this in SCA someone could clear 694 00:32:17,960 --> 00:32:19,480 this up. This could fall in the burger 695 00:32:19,480 --> 00:32:21,000 category. But it's enclosed. 696 00:32:21,000 --> 00:32:24,120 Yeah, but it can be enclosed Adam Roberts, one with a fucking 697 00:32:24,120 --> 00:32:26,800 steamed pork bun. All right. 698 00:32:26,960 --> 00:32:28,560 It looks pretty cool though, I've got to say. 699 00:32:28,640 --> 00:32:30,040 That's it. Let's bring them out. 700 00:32:30,160 --> 00:32:36,120 Let's eat them. Ram out, they look like good 701 00:32:36,120 --> 00:32:38,400 pies. Did you make the pastry? 702 00:32:38,560 --> 00:32:43,440 Nah, Pampers. All right, I need a reveal. 703 00:32:44,440 --> 00:32:46,800 I need a sharp knife. We've lost our fucking meat 704 00:32:46,800 --> 00:32:51,400 stock knife. OK. 705 00:32:56,080 --> 00:32:57,480 Do you know when they judge pies? 706 00:32:57,480 --> 00:33:00,280 You know how you're going to a bakery and every single bakery 707 00:33:00,280 --> 00:33:03,840 has won a pie contest somewhere? I was talking to Pineys from 708 00:33:03,840 --> 00:33:07,120 Pineys Pie Review, probably the most educated pie rater in 709 00:33:07,120 --> 00:33:10,320 Australia, and they only ever eat cold pies. 710 00:33:10,680 --> 00:33:11,680 Why? I don't know. 711 00:33:11,920 --> 00:33:14,160 They just do 'cause that's how they get the perfect cross 712 00:33:14,160 --> 00:33:16,360 section when they display them and that sort of thing. 713 00:33:16,360 --> 00:33:19,400 So every pie needs to be presented like that and then 714 00:33:19,400 --> 00:33:21,760 they have a bite. Getting into another world here. 715 00:33:21,760 --> 00:33:23,920 Pie judging. Well I did hear that. 716 00:33:23,920 --> 00:33:25,840 I'm master chef. They only ever eat cold food 717 00:33:25,840 --> 00:33:28,080 too. Yeah, that's all I ever eat from 718 00:33:28,080 --> 00:33:31,240 being in hospo for years I ate, I ate hot food and I don't know 719 00:33:31,240 --> 00:33:33,400 what's going on. All right, let's have the 720 00:33:33,720 --> 00:33:35,360 obligatory taste test here. Let's. 721 00:33:35,520 --> 00:33:37,800 Have a taste of this day old pie. 722 00:33:38,080 --> 00:33:46,120 Cheers, there's so many naughty things in here. 723 00:33:46,560 --> 00:33:49,880 It's a cheeseburger pie. Man, I'm glad I didn't double 724 00:33:49,880 --> 00:33:51,400 Patty yet. That would have been hectic. 725 00:33:51,760 --> 00:33:54,680 It would have been too much. So the only thing I would say is 726 00:33:55,520 --> 00:33:57,240 I probably would. I mean, you cooked these 727 00:33:57,240 --> 00:34:00,280 yesterday, granted, right? But the only thing I would say 728 00:34:00,280 --> 00:34:02,280 is I would like a little bit more pink in my meat. 729 00:34:02,440 --> 00:34:06,600 Oh righto well it has been cooked 3 fucking times. 730 00:34:10,199 --> 00:34:12,159 Tastes good though. Burger pies? 731 00:34:12,159 --> 00:34:14,920 Cheeseburger pies? Did you see anyone do this or 732 00:34:14,920 --> 00:34:16,480 you made this up? No, it's the thing. 733 00:34:16,840 --> 00:34:18,480 It's been done. Yeah, it's definitely been done, 734 00:34:18,480 --> 00:34:21,040 but I just wanted to throw fuel on the burger debate. 735 00:34:22,159 --> 00:34:24,960 Now you got it off in a little technicality there about it 736 00:34:24,960 --> 00:34:26,440 being enclosed because otherwise. 737 00:34:26,760 --> 00:34:29,480 Oh, this one's not enclosed. He fucking fully split out the 738 00:34:29,480 --> 00:34:31,639 side that one so that could be entered as a burger. 739 00:34:32,239 --> 00:34:35,280 He's got a pastry bun. But yeah, we don't hide our 740 00:34:35,280 --> 00:34:37,440 fuck. UPS you could actually cook the 741 00:34:37,440 --> 00:34:40,080 pastry top separate and then you put it on top. 742 00:34:40,480 --> 00:34:42,920 Now it's a burger. Well, like when I used to live 743 00:34:42,920 --> 00:34:45,800 in the UK, if you went to like a bar or something, you ordered a 744 00:34:45,800 --> 00:34:47,239 pot pie. That's what it was. 745 00:34:47,239 --> 00:34:51,800 It was literally a fucking your classic pie filling in a dish 746 00:34:52,480 --> 00:34:55,960 and then a separately cooked piece of puff pastry on the side 747 00:34:55,960 --> 00:34:58,280 and you broke that off and dipped it in but it was still 748 00:34:58,280 --> 00:35:00,720 called a pie. This rabbit hole's too deep for 749 00:35:00,720 --> 00:35:02,680 me, OK? I can't even keep track. 750 00:35:02,680 --> 00:35:05,760 Of the under season pie show, Jay's going to have another list 751 00:35:05,760 --> 00:35:06,520 next week. Now. 752 00:35:06,520 --> 00:35:09,560 But seriously, I can't even keep track of my own rules that I've 753 00:35:09,560 --> 00:35:12,000 created throughout this process here to know whether I'm right 754 00:35:12,000 --> 00:35:14,760 or wrong anymore. You're just Aura Boris eating 755 00:35:14,760 --> 00:35:17,080 your own tail. All right, let's move on to our. 756 00:35:19,360 --> 00:35:22,480 Strap in, this is going to take Jay about 9 takes because he's 757 00:35:22,480 --> 00:35:25,200 just going to giggle, but the end is a fucking. 758 00:35:25,200 --> 00:35:27,480 Pearler Good pie burger though. Fucking oath. 759 00:35:27,720 --> 00:35:29,760 Would have loved to have had it straight out of the smoker 760 00:35:29,760 --> 00:35:32,360 yesterday though. All right, if you've got this 761 00:35:32,360 --> 00:35:35,920 far in the video, I have a treat for you. 762 00:35:36,480 --> 00:35:39,560 This is fucking wild. Jay's going to lose his shit. 763 00:35:39,560 --> 00:35:43,080 So we're actually going to close the the show out by watching the 764 00:35:43,080 --> 00:35:45,400 end of the video. Yeah, we said strap in at the 765 00:35:45,400 --> 00:35:47,520 start. Now it's time to just unbuckle 766 00:35:47,520 --> 00:35:51,360 and just enjoy the ride. So this was posted by Kala Dalt 767 00:35:51,400 --> 00:35:54,640 Auction and I'm going to go out on a limb here and say that he 768 00:35:54,640 --> 00:35:57,000 is from South Africa. I would agree. 769 00:35:57,080 --> 00:35:58,280 You ready? I'm ready. 770 00:35:58,520 --> 00:36:02,400 I'll say I bought my pop and voice for tonight's Brian. 771 00:36:03,160 --> 00:36:07,040 And this pop and voice, you can only find that. 772 00:36:07,040 --> 00:36:09,760 Yeah, in Oranya, in the Butcheria. 773 00:36:09,760 --> 00:36:12,880 In Oranya is pop on the one side. 774 00:36:13,080 --> 00:36:16,080 You already got your pop. This side is worse. 775 00:36:17,000 --> 00:36:19,040 Hey, tonight I'm going to brine. Nice. 776 00:36:19,320 --> 00:36:22,080 Check Part 2. I don't know about you man, but 777 00:36:22,080 --> 00:36:24,840 I usually wash my condoms out before I turn them into 778 00:36:24,840 --> 00:36:28,120 sausages. Remind me never to go to Oranya 779 00:36:30,400 --> 00:36:32,760 so I don't have a South African accent. 780 00:36:32,760 --> 00:36:37,760 So I'm going to do my very best. So pap the white side of this 781 00:36:37,760 --> 00:36:41,400 sausage here is a traditional maize porridge similar to 782 00:36:41,400 --> 00:36:44,000 polenta. Now the other side, the other 783 00:36:44,000 --> 00:36:47,760 less excited side is a Borvas, which is a heavily spiced 784 00:36:47,760 --> 00:36:51,080 traditional South African sausage that'll. 785 00:36:51,080 --> 00:36:53,360 Take some effort to get them all out in the same link. 786 00:36:53,840 --> 00:36:57,360 So when you join them together into one sausage, you get a 787 00:36:57,360 --> 00:36:59,040 Papenvos. There you go. 788 00:36:59,720 --> 00:37:03,200 Only available in Orania, but that's not where this ends. 789 00:37:03,200 --> 00:37:06,200 No, no, the next bit when you thought this was enough, the 790 00:37:06,200 --> 00:37:08,840 next bit will fucking get you. How would you explain this 791 00:37:08,840 --> 00:37:11,480 sausage to somebody? So you've basically got what 792 00:37:11,480 --> 00:37:15,200 looks to be about a foot long sausage or a link, and half of 793 00:37:15,200 --> 00:37:19,040 it has been filled with a dubious Milky white substance 794 00:37:19,080 --> 00:37:21,720 and the other half has been filled with a traditional 795 00:37:21,720 --> 00:37:24,800 sausage filling. And I guess it's almost just 796 00:37:24,800 --> 00:37:27,200 like a sausage and dessert in one, right? 797 00:37:27,240 --> 00:37:29,800 Well, it's maybe it's a little bit like meat and potatoes, 798 00:37:29,800 --> 00:37:31,360 maybe. Yes. 799 00:37:31,360 --> 00:37:35,560 But it looks like a. To me it looks like a condom 800 00:37:35,560 --> 00:37:39,320 that's full on both ends. I've got a cold. 801 00:37:39,320 --> 00:37:43,520 I can't even laugh properly. That's not even the good part. 802 00:37:43,520 --> 00:37:46,400 No, this is where it gets fucking hilarious. 803 00:37:46,600 --> 00:37:50,680 Let's watch. There's no I say Brian near. 804 00:37:51,240 --> 00:37:53,600 Guess it. Move near. 805 00:37:54,720 --> 00:37:58,680 There's no I say Brian at the donkey in the ear. 806 00:37:59,080 --> 00:38:02,520 Move it. Yeah, my popping horse. 807 00:38:04,040 --> 00:38:04,680 My popping horse. Move. 808 00:38:04,880 --> 00:38:06,440 Move it. Move. 809 00:38:09,040 --> 00:38:12,800 Why the fuck has he got an emu in Africa? 810 00:38:12,800 --> 00:38:14,520 He could have got a free ostrich. 811 00:38:14,840 --> 00:38:16,440 So I want you to talk me through what's happening. 812 00:38:16,720 --> 00:38:18,440 I don't fucking know what's happening, bro. 813 00:38:18,440 --> 00:38:22,080 He's fucking got an emu in his backyard for some reason and 814 00:38:22,080 --> 00:38:25,240 then he's also got a donkey which is shitting everywhere. 815 00:38:25,600 --> 00:38:29,240 He's got himself some funny little form of gas bra. 816 00:38:29,640 --> 00:38:32,600 There's a massive cactus there, he's trying to cook his sausages 817 00:38:32,600 --> 00:38:36,000 and instead of punching that emu he just keeps on filming. 818 00:38:36,160 --> 00:38:38,240 This emu is going to get them sausages bro. 819 00:38:38,280 --> 00:38:40,240 But the sausage fell on the floor twice. 820 00:38:40,240 --> 00:38:42,440 He's since picked it up. And put it back on me. 821 00:38:42,440 --> 00:38:45,880 Fell in donkey shit too. I don't know, maybe that's just 822 00:38:45,880 --> 00:38:50,000 how they do it. Why is he fucking cooking with 823 00:38:50,000 --> 00:38:52,400 an emu? Why has he even got a fucking 824 00:38:52,400 --> 00:38:54,920 emu in South Africa? He probably could have got a 825 00:38:54,920 --> 00:38:57,680 free ostrich over the back fence, but now he's got himself 826 00:38:57,680 --> 00:38:59,520 an emu. I don't know, man. 827 00:38:59,520 --> 00:39:01,200 There's. What's going on the donkey doing 828 00:39:01,200 --> 00:39:02,280 there? Is this AII? 829 00:39:03,640 --> 00:39:06,320 Don't even reckon ChatGPT could come up with something that's 830 00:39:06,320 --> 00:39:09,280 fucking weird. He keeps picking it up off the 831 00:39:09,280 --> 00:39:11,560 floor. You got to get that tent, bro. 832 00:39:11,560 --> 00:39:13,840 You got to get that content. Pop and voice. 833 00:39:13,880 --> 00:39:17,600 Pop and voice it's not on the menu all. 834 00:39:17,600 --> 00:39:20,280 Right, so we're going to watch this one more time to close out 835 00:39:20,280 --> 00:39:21,240 the show. We're going to have a good 836 00:39:21,240 --> 00:39:23,720 laugh. Thanks for tuning in and we will 837 00:39:23,720 --> 00:39:26,280 see you next Tuesday. Yoohoo. 838 00:39:26,520 --> 00:39:33,680 Does not say Brian. Yeah, Jesse move fucking does 839 00:39:33,680 --> 00:39:35,520 it. I'd say prime at the donkey. 840 00:39:35,760 --> 00:39:39,640 Is there a donkey? He could move it, yeah. 841 00:39:40,880 --> 00:39:44,920 Give me back my pop and bust. Give me back my cum sock. 842 00:39:44,920 --> 00:39:45,280 Move it. Move. 843 00:39:47,320 --> 00:39:48,560 He's not giving up. That ain't you. 844 00:39:48,640 --> 00:39:51,000 No, he probably stole the pack of ciggies and then that was 845 00:39:51,000 --> 00:39:51,320 the. Enemy. 846 00:39:51,320 --> 00:39:53,200 Oh yeah, Eric. Right. 847 00:39:53,480 --> 00:39:53,800 So yeah.